Next week is President’s Day and if I try to say something about the current state of our nation I’ll have to curl up into the fetal position for a while, so… How ‘bout those pups and kitties, y’all?
I realize not everyone has the day off, so I’m not giving you any major cooking projects. Here in NYC our kids are on vacation for Midwinter Break all week, which for me means kiddo is at D&D camp while I’m still here, working. FUN. So I’m planning and cooking as usual.
Here’s the menu:
PRESIDENT’S DAY: Baked Salmon in Foil from Well Plated couldn’t be simpler. Seasoned with rosemary, lemon slices, and garlic, it’ll be ready in about 30 minutes. Vegetarians: You’ll be making Homemade Baked Tofu from Epicurious. As long as the oven’s on, roast some asparagus and potatoes to serve alongside. Double everything to use later in the week.
TUESDAY: The Kitchn’s recipe for Easy Oven-Baked Risotto will convince you that making risotto really isn’t a big deal. The recipe serves 8, so you’ll have plenty of leftovers. Vegetarians: Leave out the pancetta and you’re fine. For a vegetable side, pop Damn Delicious’ Baked Parmesan Zucchini into the oven with the risotto.
WEDNESDAY: Since you’ve already got baked salmon or tofu plus roasted potatoes and asparagus, tonight you’ll turn those leftovers into a Salmon (or Tofu) Niçoise Salad, which I’ll walk you through. With no recipe—or cooking—required, dinner will be ready in 15 minutes. Serve with a baguette, bien sur.
THURSDAY: Marc Meyer’s Lemony Broccoli and Chickpea Pasta is an old favorite of mine. I’ve lost count of how many times I’ve made it. It’s from his cookbook Brunch, but Food & Wine has it online for us.
FRIDAY: Crispy Risotto Cakes is another no-recipe-required dinner. Cooking Light’s technique is all you need. Serve it with a green salad.
Here’s the shopping list:
Remember, an asterisk* indicates an ingredient for vegetarians only. If I don’t specify an amount for an ingredient, assume it’s not substantial. And note that I’m no longer adding salt and pepper to the shopping list unless a recipe calls for a particularly large quantity.
Produce
1 bunch rosemary (M, T, W)
1 head garlic (M, W, Th)
1 medium onion (T, F)
Small knob ginger* (M, W)
1 3/4 lb. baby potatoes (M, W)
1 1/2 lb. asparagus (M, W)
4 zucchini (T)
2 heads Boston lettuce (W, F)
1 pint cherry or grape tomatoes (W, F)
1 1/2 lb. broccoli (Th)
1 cucumber (F)
6 lemons (M, W, Th)
Two (14- to 16-oz) tub firm or extra-firm tofu* (M, W)
Pantry
16 oz. extra-virgin olive oil (M, T, W, Th, F)
Reduced-sodium soy sauce* (M, W)
Vegetable broth* (M, W)
48 oz. low-sodium chicken or vegetable* broth (T, F)
Dark sesame oil* (M, W)
Agave nectar or honey* (M, W)
White wine vinegar (M, W)
1 lb. arborio, carnaroli, or vialone nano rice (T, F)
Garlic powder (T)
Crushed red pepper, optional (Th)
Kalamata olives (W)
One (19-oz) can chickpeas (Th)
1 lb. rigatoni (Th)
Panko (F)
Meat Counter
3 oz. pancetta or bacon (T, F)
Seafood
One (4-lb.) side of salmon, with skin or without (M, W)
Dairy
1/2 lb. Parmesan cheese (T, F)
Unsalted butter (T, F)
Prepared pesto (T, F)
Bakery
1 baguette (W)
Freezer Case
Peas (T, F)
Liquor Store
Dry white wine (T, F)
Details are coming your way Saturday morning.
Debbie
PS You can always find previous meal plans at The Family Plan.